March 2011 Archives

Quick question - book 1 purple puree said to cook spinach - book 2 said to just puree - which is better? obviously faster to not cook but just noticed difference. Thanks! Andrea S.

Dear Andrea,

I updated the recipe after book 1 because the puree was being cooked in the final recipe anyway. There is no need to cook it twice. So go with book 2 : )

Enjoy in good health!

Missy

White Bean Flecks?

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Dear Missy,

Thank you for your wonderful book!! I never thought I would get my 9 year old son to eat a vegetable. Now he eats them all the time in his mac n' cheese! 

I have two questions: The first is, my son loves blueberry muffins, but he will only eat the kind I make from a ready made mix, like Martha White. He doesn't like how the blueberries melt in homemade muffins. Is there anything I can sneak into a store bought mix?

My next question is, no matter how much I puree the white beans, my son can still taste the skin from them. I've tried cooking them but it doesn'tt help. Am I doing something wrong? Thank you so much for all you do!!

Angie A., TN

Dear Angie,

Thanks for writing–It's always nice to hear about another child who is now eating some real nutrition along with his daily favorites!

Regarding the blueberry muffin mix, why don't you start with this basic recipe on the free recipe pages of my website, and then adapt it from there.

Regarding the white bean skin, make sure that they're very well cooked and pureed until completely smooth–no visible skin flecks. Then try upping the amount of spices or condiments that you're adding to mask any remaining flavor. You could also try changing brands of bean that you're using. Altogether, that should do it!

Enjoy in good health : )

Missy

PS: You should follow me on twitter here. And Facebook here.

Colorful Eating

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Did you know that the more colors you eat the better? You can actually identify the health benefits of super veggies by their colors. Cook with as many colors as you can, and watch your family's eyes light up, as well as their health.

Green foods, like spinach, kale, lettuce, broccoli and cabbage are loaded with B vitamins, minerals and phytonutrients, which include powerful anti-cancer compounds. And the best news is that these whole food sources work way better than the pill form!

Green & yellow foods like avocado, peas, corn and collards have carotenoids that are great for vision and help reduce the risk of osteoporosis.

Purple, red & blue foods, like blueberries, strawberries, red apples, beets and cranberries have powerful antioxidants that protect again heart disease and have many anti-aging phytonutrients.

White & green foods like celery, onions, garlic and pears have a plethora of phytonutrients. That particular strong taste in garlic and onions is allicin, a potent anti-viral/ anti-bacterial/ anti-fungal. Celery is wonderfully alkalizing to the body and has easily absorbable minerals that keep our body's tissues healthy.

Yellow & orange foods like peaches, tangerines, oranges, and pineapple are high in antioxidants like vitamin C, have been shown to strengthen the body's resistance to invaders and help to prevent inflammation, which studies are now showing may be involved in many more ailments than previously thought.

Red foods, like tomatoes and red cabbage, have powerful phytonutrients including lycopene to ward off free radicals and protect the skin.

Orange foods like carrots, sweet potatoes, squash, and pumpkin are absolutely loaded with carotenoids which do everything from helping prevent cancer to improving our vision.

The web is filled with info about the health benefits of foods by color, so do a simple Google search and dig in!

Enjoy in good health,

Missy

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